Blueberry Baked Oatmeal For One (Vegan | No Banana)
This blueberry baked oatmeal for one is a healthy and filling vegan breakfast made with simple pantry ingredients - no banana, no egg, and no refined sugar. Perfect for a calm breakfast or make-ahead lunch, it’s comfort food that supports steady energy throughout the morning.
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Serves: 1
Calories: 324kcal
Ingredients
Wet ingredients:
- 55 ml soya milk (at room temperature (substitute: oat milk))
- 10 g almond butter (smooth and runny)
- 10 g maple syrup
- ½ tsp vanilla
Remaining ingredients:
- 35 g rolled oats (approx 5 tbsp)
- ¼ tsp baking powder
- ⅓ tsp cinnamon
- 5 g coconut oil (melted)
- 50 g blueberries (fresh or frozen)
- Optional: 1 tbsp walnuts (roughly chopped/crumbled)
- Optional: 1 tsp lemon zest
Instructions
- Preheat the oven to 170°C fan (190°C fan / 375°F / gas mark 5).
- Lightly grease the sides of a 300ml/10oz ramekin with coconut oil (or spray oil).
- Add the wet ingredients (except the oil) to a medium mixing bowl and stir together.55 ml soya milk, 10 g almond butter, 10 g maple syrup, 1/2 tsp vanilla
- Add the remaining ingredients to the bowl and stir together. Transfer the mixture to the prepared ramekin.Hate washing up? You can mix everything right in the ramekin if you prefer, to save washing up an extra mixing bowl! Just be aware that the baked oatmeal may stick to the sides of the ramekin more if you do this.35 g rolled oats, 1/4 tsp baking powder, 1/3 tsp cinnamon, 5 g coconut oil, 50 g blueberries, Optional: 1 tbsp walnuts, Optional: 1 tsp lemon zest
- Bake for 30 minutes until the top is set and lightly golden.Prepped your oats in advance and refrigerated overnight? If the mixture looks thick, stir in 1-2 tsp of dairy free milk before baking.
- Leave to cool for a few minutes before enjoying topped with fresh fruit, dairy free yoghurt and/or maple syrup.
Notes
Vegan / Dairy Free / Egg Free / Gluten Free*
Recipe inspired by: Scotland
NOTE 1: Use runny, stirrable almond butter. The thick stuff at the bottom of the jar doesn’t mix in as smoothly.
NOTE 2: Want to use frozen blueberries rather than fresh? You absolutely can, we've tested it and it works just as well.
NOTE 3: Don’t over bake. You want the oatmeal to be just set with a lightly golden brown top, so the centre stays soft and comforting rather than dry.
NOTE 4: Adjust the sweetness for taste. I like to 1/2 the syrup when making these baked oats for my toddler… and drizzle a little extra on top on serving when making them for myself!
* This recipe is naturally gluten free when made with certified gluten free oats and gluten free baking powder. Make sure to check your other ingredients for gluten before making.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 324kcal | Carbohydrates: 43g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Sodium: 139mg | Fiber: 6g | Sugar: 13g | Net Carbohydrates: 36g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!